Cocido

3 cups dried chickpeas, soaked in water overnight ( 1 1/2 lbs dried chickpeas)

3 Whole large chicken legs skinned and separated into legs and thighs

1 pound pork loin cut into 3-inch chunks

1 pound ham hock

1 pound beef shank

2 cups dry white wine

1 quart chicken stock

1 quart water

6 chorizo sausages

1 large onion, minced

3 large garlic cloves, mionced

4 medium waxy potatoes, peeled and cubed

3 parships, peeled and coarsely diced

3 carrots, coarsely diced

1 bay leaf

1 fresh red hot chili pepper (optional) I used red pepper flakes at the end of cooking

Drain the chickpeas and place then in a large stockpot. Add the chicken, pork loin, ham hock, beef shank, wine, chicken stock, and water. Bring to a boil, remove froth, reduce heat to moderate, and simmer gently, uncovered, for 2 1/2 hours.

Add the chorizos, onion, garlic, potatoes, parsnips, carrots, bay leaf, and chili. Simmer gently, uncovered for 1 hour more.

When ready to serve cocido, remove ham hock and beef shank. Cut meat off of the bones, discard bones, and return shredded meat to stock pot. Remove the bay leaf. I also had to remove the bones from the chicken because it had cooked to shreds.

Divide among soup bowls and serve. Serves 6. I would say it serves more, especially if you cut the chorizos into pieces.